RecipesRoasted Veggie Orzo “My sister inspired this recipe. I added a few more spices, but the concept is hers. It’s easy to vary, is a great way to add veggies to your diet and the olive oil is heart healthy.”Jackie Termont – Richmond, Virginia
RecipesCran-Orange Couscous Salad I often create salads for summer using a variety of healthy, filling grains. This version with tender couscous is amped up by the bright flavors of oranges, cranberries, basil and a touch of fennel. —Kristen Heigl, Staten Island, New York
RecipesVeggie Bean Casserole I serve this as a meatless main dish, but it also makes a nice side dish. It freezes and reheats well, so I’ll sometimes double the recipe. It has a colorful combination of carrots, corn, beans and tomatoes.
RecipesFruit Salad with Apricot Dressing When I serve this lovely refreshing salad for picnics and holidays, the bowl empties fast. —Carol Lambert, El Dorado, Arkansas
RecipesMozzarella Strawberry Salad with Chocolate Vinaigrette A chocolate salad dressing? How else would you dress a salad on Valentine’s Day? Don’t let the unusual name and flavor combination confuse you—the salty prosciutto and mellow mozzarella are beautifully balanced with the sweet-tart chocolate balsamic vinegar dressing. —Jenni Sharp, Milwaukee, Wisconsin
RecipesHard-Boiled Eggs in the Oven Making hard-boiled eggs in the oven is just as quick and effective as preparing them on the stovetop. This method is perfect if you’re preparing large quantities for gatherings and parties. —Rashanda Cobbins, Milwaukee, Wisconsin
RecipesCorn Pasta Salad After tasting this cool salad at a family reunion, I immediately asked for the recipe. It has tricolor pasta, sweet corn, juicy tomatoes and crunchy peppers to make it pretty and tasty. —Bernice Morris, Marshfield, Missouri
RecipesRefrigerator Garden Pickles Canning isn’t necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. —Linda Chapman, Meriden, Iowa
RecipesCalico Beans Packed full of beef, beans and bacon, this beans recipe is one of my favorites. Serve it as a hearty side or main dish. —Betty Claycomb, Alverton, Pennsylvania
RecipesChip-Crusted Grilled Corn For my version of Mexican street corn, I roll the ears in crushed chips. For extra pizazz, try different chip flavors like ranch dressing and jalapeno. —Crystal Schlueter, Northglenn, Colorado
RecipesBacon-Wrapped Corn After one bite of this grilled corn on the cob, you’ll never go back to your old way of preparing it. The incredible flavor of roasted corn combined with bacon and chili powder is sure to please your palate and bring rave reviews at your next backyard barbecue. —Lori Bramble, Omaha, Nebraska
RecipesBaked Mac and Cheese Even people who have had their own homemade baked macaroni and cheese recipe for years ask for mine when they taste this crumb-topped version. For the best baked mac and cheese, use extra-sharp cheddar cheese for more flavor. —Shelby Thompson, Dover, Delaware
RecipesJerk-Seasoned Air-Fryer Potatoes As a spicy food lover, this is a simple way to enjoy the Jamaican jerk flavor profile in a meatless side dish. It also works really well with any store-bought Thai curry paste. — Ben Costantino, Astoria, New York
RecipesPeas Please Asian Noodles My Asian-inspired pasta salad doubles up on the peas for some serious crunch and sweetness. —Catherine Cassidy, Editor, Taste of Home
RecipesMiddle Eastern-Inspired Macaroni Salad This creamy, tangy macaroni salad is inspired by the many wonderful flavors of the Middle East. The za’atar seasoning gives it an earthy (and delicious!) taste. —Ruth Hartunian-Alumbaugh, Willimantic, Connecticut
RecipesCandied Pecan Pear Salad For special occasions, I like to dress up packaged salad greens with sweet pears, crunchy pecans and a slightly tart pomegranate dressing.—Douglas Wasdyke, Effort, Pennsylvania